Fruit-Filled Nachos

Mix and match the combination of fresh seasonal berries and fruits for this fruit snack or dessert recipe.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 12 mins

Fruit-Filled Nachos

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Directions

  1. Halve apricots, discarding pits. In a medium skillet cook apricots and nectar with half of the sugar, uncovered, over low heat for 8 minutes or until apricots are cooked through. Stir in strawberries. Cover and set aside. Stir together remaining sugar and the cinnamon. Set aside.
  2. Brush a clean skillet with some of the melted margarine. Heat over medium heat. Cook 1 tortilla for 1 to 1-1/2 minutes or until lightly browned. Turn; sprinkle with half of the sugar-cinnamon mixture. Cook for 1 minute longer or until lightly brown but still pliable (not crisp). Repeat with second tortilla.
  3. Place 1 cooked tortilla, cinnamon-side down, on a clean cutting surface. Spoon apricot mixture onto the tortilla. Top with second tortilla, cinnamon-side up. Cut into 4 wedges.
  4. To serve, scoop about 1/4 cup of ice cream into each of 4 dessert dishes. Place a fruit nacho in each dish. Serve with fresh raspberries. Serve immediately. Makes 4 servings.
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Nutrition Facts (Fruit-Filled Nachos)

  • Per serving:
  • 339 kcal ,
  • 12 g fat
  • (6 g sat. fat ,
  • 31 mg chol. ,
  • 207 mg sodium ,
  • 55 g carb. ,
  • 7 g fiber ,
  • 6 g pro.
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